choline in eggs lowers C-reactive protein, a marker for inflammation used to determine heart disease risk. Chronic inflammation has been linked to other conditions as well, such as osteoporosis, alzheimer's and diabetes.

The lutein, a carotenoid contained in eggs, helps to prevent cataracts and macular degeneration. Lutein concentration is found to be equal to or greater than the lutein found in spinach, usually considered a major dietary source. Human studies published in the i>Journal of Nutrition confirms humans from egg yolk best absorb that lutein.

Eggs are the only food that contains naturally occurring vitamin D. Their healthy benefits don't stop there. Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamin and minerals. Besides the sulphur, eggs are rich in phosphorous, folic acid and vitamin A.

Eggs contain the purest form of protein found in whole foods. Their biological value, a measurement used to determine how efficiently a protein is used for growth is 93.7; compared to 84.5 for milk and 76 for fish.

If your use of eggs is mainly just for breakfast, you may appreciate that eggs also make a wonderful lunch and supper main dish component. A personal favorite great for lunch or a light supper is a dish called Matzoh Brei. On the surface it doesn't sound like it would be special, but it is a wonderful egg dish. Here is a recipe that serves two, from food writer Arthur Schwartz.

Matzoh Brie

3 matzohs (the unleavened bread served at Passover)

6 to 8 cups of boiling water

3 large eggs

to teaspoon salt

2 tablespoons butter

Into a colander, break the matzoh into more or less 1-inch pieces. Slowly pour the boiling water over the matzoh, wetting it down well, and then leaving to drain well. In a mixing bowl, beat the eggs well with the salt. Add the wet matzoh and mix well. In an 8 or 9-inch skillet, over medium-high heat, melt the butter. When sizzling, add the egg-matzoh mixture. Immediately lower heat to medium; slowly cooking the eggs gives them custard-like consistency. When the bottom starts to set, break up and turn the mixture gently. Cook 3 or 4 minutes, turning occasionally, until the matzoh brei cooks evenly and to the moistness (or dryness) you like. Serve hot, with some freshly ground pepper, with preserves, or jam, or with sour cream.

Eggs are also featured very well in Chinese cooking. Try making Eggs Foo Yung.

Eggs Foo Yung

6 eggs, beaten

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